Flavor improving agent

Abstract

Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness. In addition to foods and beverages, the flavor improving agent can also be added to pharmaceutical products or oral care products and the like, as well as to flavor composition.

The invention claimed is: 
     
       1. A method of producing a flavor improving agent, the method comprising:
 contacting a fruit juice or squeeze with a synthetic resin absorbant to absorb a fraction of ingredients of the fruit juice or squeeze; 
 desoring the ingredients on the synthetic resin absorbant with a solvent to produce a flavor improving agent containing the desorbed ingredients, 
 wherein a molar ratio of polyphenols to saccharides of the flavor improving agent after acid hydrolysis is in a range of 0.1 to 10 and a molar ration of polyphenols to saccharides of the flavor improving agent before acid hydrolysis is in a range of 1 to 100. 
 
     
     
       2. A method of producing a flavor improving agent by extracting a fruit juice or squeeze with a solvent to obtain a flavor improving agent which includes a fraction of ingredients of the fruit juice or squeeze, wherein a molar ratio of polyphenols to saccharides of the flavor improving agent after acid hydrolysis is in a range of 0.1 to 10 and a molar ration of polyphenols to saccharides of the flavor improving agent before acid hydrolysis is in a range of 1 to 100. 
     
     
       3. The method of producing a flavor improving agent according to  claim 1 , wherein the fruit juice or squeeze is obtained from fruit selected from the group consisting of orange, lemon, grapefruit, lime, blueberry, strawberry, apple, pear, grape, melon, pineapple, peach, mango, and banana. 
     
     
       4. The method of producing a flavor improving agent according to  claim 1 , wherein the solvent used for eluting the adsorbed ingredients is one selected from the group consisting of water, methanol, ethanol, acetone, ethyl acetate, and a mixture thereof. 
     
     
       5. The method of producing a flavor improving agent according to  claim 2 , wherein the fruit juice or squeeze is obtained from fruit selected from the group consisting of orange, lemon, grapefruit, lime, blueberry, strawberry, apple, pear, grape, melon, pineapple, peach, mango, and banana. 
     
     
       6. The method of producing a flavor improving agent according to  claim 2 , wherein the solvent is one selected from the group consisting of water, methanol, ethanol, acetone, ethyl acetate, and a mixture thereof. 
     
     
       7. A method of improving the flavor of a composition, the method comprising combining the flavor improving agent of  claim 1  with a food, beverage, pharmaceutical product, or oral care product to form the composition.